cups fresh strawberries (halve or
quarter large berries)
tbsp white balsamic vinegar or
white wine vinegar
cup strawberry jam
Sea salt or salt and black pepper
skinless, boneless chicken breast
halves (about 750 gm to 1 kg)
100 gni Parmesan or white cheddar cheese
large fresh basil leaves
tbsp olive oil
cloves garlic, minced
Snipped fresh basil
1. Heat oven to 400"F. In 3-litre baking dish
combine strawberries, vinegar, and jam.
Sprinkle salt and pepper; set aside.
Cut a horizontal pocket in each chicken
breast half by cutting from one side almost,
but not through, to the other side. Cut
Parmesan cheese in six 3xi/2-inch pieces.
Wrap a basil leaf around each piece of cheese;
stuff into chicken breast pocket. Secure
pockets closed with toothpicks. Sprinkle
with salt and pepper.
In 12-inch non-stick pan cook garlic in oil
for 30 seconds. Add chicken and cook 5
minutes or until golden brown, turning once.
Transfer to a baking dish and put in the oven.
Bake 5 minutes. Add baking dish with the
strawberry-jam mixture to oven. Bake
10 to 13 minutes, or until chicken is no longer
pink (170°F) and the berries are softened and
jam mixture has thickened. Serve chicken
with melted strawberries. Sprinkle with basil.
395 cal, 9 gm fat (4 gm sat fat),
142 mgchol, 461 mg sodium, 17 gm carb,
2 gm fibre, 58 gm pro.
Berries practically tumble out ofthis pie while
the mint adds freshness.
PREP 45 minutes BAKE 45 minutes
STAND 30 minutes CHILL 30 minutes
rolled refrigerated unbaked pie crust
(available at select food stores)
tsp cream of tartar
tbsp lemon curd
cups fresh strawberries (halve
Snipped fresh mint
1. Let unbaked crust stand at room
temperature. Heat oven to 450°F. Unroll and
line 9-inch pie plate with crust; flute edge if
desired. Prick bottom and sides with fork.
Bake 10 to 12 minutes or until golden brown.
Remove from oven; cool on rack. Reduce
oven temperature to 300°F.
For meringue layer, in a large mixing bowl
let eggwhites stand at room temperature 30
minutes. Add vanilla and cream of tartar. Beat
on medium until soft peaks form. Gradually
add sugar. Beat on high until stiff peaks form
and sugar is almost dissolved. Spread in
baked pie crust. Bake 35 minutes. Cool on
rack. Meringue will fall slightly.
In a large bowl microcook lemon curd 15 to
20 seconds. Spread 4 tbsp warm curd on
meringue. Add berries to remaining lemon
curd; lighdy stir to coat. Spoon into pie shell.
Refrigerate 30 to 60 minutes. To serve, top
with fresh mint. Cut with serrated knife.
262 cal, 8 gm fat (3 gm satfat),
16 mgchol, 143 mg sodium, 46 gm carb, 4gm
fibre, 2 gm pro.
The rich peanut butter base can be made ahead
and frozen. For individual servings, cut the
base in portions and
freeze. Pull a portion from
the freezer, thaw, and top with jam and berries.
PREP 25 minutes BAKE 25 minutes
cup butter, softened
cup peanut butter
cup packed brown sugar
or gur ki
cup granulated sugar
2'/4 cups all-purpose flour or
cup strawberry jam (use one that has at
least 50% fruit)
cups small whole strawberries, halved
Heat oven to 350°F. Line 13*9*2-inch
baking pan with foil, extending foil beyond
edges. Set aside.
Tn a large mixingbowl beat butter and
peanut butter on medium to high for 30
seconds. Beat in sugars, baking powder, and
salt until combined. Add eggs and vanilla;
beat until combined. Beat in as much flour
as you can with a mixer. Gently stir
in remaining flour.
Spread dough in prepared pan. Bake
25 minutes or until top is browned and a
toothpick inserted comes out clean.
. Cool completely on rack. Remove from
pan by lifting foil. Spread jam and top with
berries. Cut into bars. Serve at once or
refrigerate up to
To make ahead, wrap the peanut butter
base in foil; store at room temperature up
to 24 hours. Before serving, top with jam
225 cal, 10 gm fat (5 gm sat
33 mgchol, 143 mg sodium, 30 gm carb, 1 gm
fibre, 4 gm pro. <£>
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